February 17, 2012

Sourdough French Toast with Warm Blueberry Compote

I don't know about you but I'm a sucker for breakfast. It's the most important meal of the day doncha know?

I'm not particularly a fan of the meat and eggs kind of breakfast. That is, unless I have a hangover and we all know that a cure for a hangover is a McDonalds Sausage McMuffin meal with a coffee. It hits the spot every time. But, that's another post....somehow. Probably not.

This breakfast was post worthy though, no doubt! I mean, how could one resist a big 'ole plate of french toast covered with fresh fruit, warm blueberry compote and pure orgasmic organic maple syrup?

Be still my heart.

If you came over for a sleep over I would make this breakfast for you and you would love me. We would bond over coffee and probably have an in-depth conversation about food and the weather. We would later light some incense and maybe get our yoga on if our belly's weren't too full. Then we would drive in to town and browse some antique shops and have a light lunch in a small little coffee shop. Then I would drop you off at home and we would say our goodbyes. You would think about me every time you looked over at the antique milk crate collecting dust on your plant shelf and you will always remember the french toast that Dee made for you and what a fantastic day you had with your dearest friend, MOI!

Put the compote ingredients in a pan. Heat gently until the
blueberries start to pop and release their juice then simmer
for 2-3 minutes until jammy.

To make the French toast, mix together the eggs, milk,
sugar and vanilla extract until the sugar has dissolved. Dip
the bread in the egg mix so it is thoroughly coated. Fry slices on your griddle or skillet sprayed with Pam until golden brown on both sides.

Serve the
French toast with your choice of fruit (I chose strawberries and banana's but I imagine any fruit combo would be Mos Def, yo), and the
blueberry compote.